Venison Steaks – Grilled, wild venison
Grilled wild venison steaks are a rustic and flavorful dish, enjoyed by those who appreciate game meats. Venison, the meat from deer, is known for its leanness and rich, deep flavor. In this recipe, thick cuts of venison steaks are marinated in a robust blend of olive oil, garlic, rosemary, and red wine, enhancing their natural flavors. The steaks are then grilled over high heat to achieve a smoky char on the outside while maintaining a tender medium-rare inside. Grilled venison steaks are a delicacy and often paired with a side of roasted vegetables or a fresh salad, making for a memorable meal that highlights the unique taste of wild game. Description by ChatGPT.
The West Country Kitchen presents a delectable seared venison recipe, perfect for a special dinner. Venison is revered for its rich flavor and is especially delightful when cooked with aromatic herbs and garlic. This recipe balances the leanness of the meat with a generous butter basting, yielding a succulent and beautifully browned dish, ideal for those who appreciate the finesse of a perfectly medium-rare venison steak.
### Ingredients:
- 1 venison steak (size as per serving requirement)
- Olive oil, for pan
- Sea salt, to taste
- Black pepper, freshly ground, to taste
- A bunch of fresh rosemary
- A bunch of fresh thyme
- A small handful of garlic cloves
- A generous knob of butter
- Canola oil, Same amount as olive oil or other high smoke point oil.
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Prep Time: 10 minutes
Cook Time: 4-7 minutes
Total Time: 24-27 minutes including resting.
Instructions:
1. Equipment: Frying pan, tongs, spoon, and chopping board.
2. Place a frying pan on the hob and heat it over medium-high heat.
3. Once the pan is hot, add a generous splash of olive oil.
4. Season the venison steak generously with sea salt and black pepper, rolling it around to coat it on all sides evenly.
5. When you see a very light smoke from the olive oil, lay the venison into the pan.
6. Sear the venison for about 1 minute on one side until it achieves a nice sear.
7. Turn the venison over to sear the other side. Keep turning the steak to brown all sides evenly.
8. During this process, add a bunch of rosemary and thyme into the pan.
9. For the garlic, smash cloves with the back of a knife and add them to the pan along with the herbs.
10. Introduce a generous knob of butter into the pan and allow it to foam.
11. Baste the venison with the foaming butter continuously; about 30 seconds on each side.
12. Prodding the venison occasionally, aim for a springy texture after cooking—signifying a medium-rare doneness (approximately 4-7 minutes, depending on the thickness).
13. Once cooked, transfer the venison onto a chopping board and let it rest for 10 minutes.
14. To serve, carve the venison into thick slices, ensuring it remains juicy and pink in the center—signifying a perfect medium-rare.
Cooking Tips:
- Venison is best served medium-rare; overcooking the meat can lead to a dry, unpleasant texture.
- Basting with butter not only adds moisture but also an exquisite nut brown 'beurre noisette' flavor.
- Resting the meat is crucial for allowing the juices to redistribute, ensuring a more tender and flavorful steak.
- Adjust cooking time based on thickness and personal preference for doneness.
Servings: This recipe serves 1-2 people, depending on the size of the venison steak; adjust quantities accordingly for more servings.
This recipe is credited to The West Country Kitchen. For more insights into delectable countryside cooking, visit their YouTube channel at https://www.youtube.com/@thewestcountrykitchen6843
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Venison Steaks – Grilled, wild venison
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